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Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Roasted Winter Vegetables

All You APRIL 2012

  • Yield: Serves 8
  • Cook time:40 Minutes
  • Prep time:15 Minutes
  • Cost Per Serving:$.87

Ingredients

  • 3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)
  • 2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)
  • 1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)
  • 1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper

Preparation

1. Preheat oven to 425°F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat.

2. Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.

Note:

This recipe also appeared in the January 2011 issue.

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 19g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Sodium: 183mg
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Roasted Winter Vegetables recipe

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